Introduction

Low calorie and low fat. This dish is very rich and satisfying. You can substite egg beaters for eggs to lessen cholesterol
Low calorie and low fat. This dish is very rich and satisfying. You can substite egg beaters for eggs to lessen cholesterol

Directions

Cut both zucchini and squash into thin slices. Add to a pot w/ one tsp water and cook for approximately 5 minutes. Then remove from the stove and add onion/ mushroom mixture to the pot.

Mix two eggs with 2 tbsp sour cream

Coat baking dish w/ cooking spray. Evenly distribute squash mixture to bottom of pan. Add half of ricotta cheese, half of egg mixture, and half of shredded cheese. Layer the other half of the squash mixture on top and use the rest of the ricotta and egg mixture.

Cover with foil and bake at 375 for 35 minutes. After 35 minutes, remove foil and add the rest of the shredded cheese. Cook for an additional 10 minutes. Lastly, turn oven to broil and let broil for 2-3 min so cheese topping become crusty.

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Member Ratings For This Recipe

I made this last night, Rich and Yummy, I added garden fresh green beans, red pepper, dash of dry mustard and lastly a thick slice of french bread to soak up the liquid from the squash. Update: Even better as leftover, so filling that it served as my lunch and dinner yesterday - Excellent ! Thanks
- 7/20/08

I really enjoyed this. It was rich, but not too rich, and very flavorful. It was a bit watery, but not so much that it ruined the dish. I happened to be making soup at the time and added the juice to the soup.
- 11/11/12

I made this for a family Christmas dinner and was disappointed with the outcome. We made sure to drain when sauteeing so the dish wouldn't be watery, and it wasn't, but it wasn't good either. It was exceptionally bland and tasted very much like diet food. I had even added red peppers and cayenne.
- 12/25/11

Tasty, Tasty - was also good as leftovers. Ended up also sauting sliced up red pepper. Also, instead of using eggs I used just eggs whites with a family member having issues with eggs. Still very good.
- 1/29/11